A spicy Mexican chili awaits you when you get home -beef steak and pinto beans simmered all day in flavours of green chili, chili powder and cumin- a terrific dinner!
Ingredients
1 1 1/2 lb (750 g) beef top round steak, trimmed of fat, cut into 3/4-inch cubes
1 small onion, finely chopped
2 garlic cloves, minced
1 can diced tomatoes, undrained
1 cup (250 mL) tomato sauce
1 can (19 FL oz/540 mL) pinto beans, drained, rinsed
1 can Old El Paso* Chopped Green Chilies, undrained
1 tbsp (15 mL) chili powder
1 tsp (5 mL) cumi
Instructions
1. In a 4- to 6-quart slow cooker, add all the ingredients: 1/2 lb beef top round steak (cut into bite-size pieces), small onion (chopped), garlic cloves (minced), diced tomatoes, tomato sauce, pinto beans (drained and rinsed if desired), Old El Paso* chopped green chilies, chili powder and cumin. Stir well to mix everything evenly so the beef, beans, vegetables and seasonings are distributed throughout.
2. Cover the slow cooker with its lid and cook on low setting for 8 to 10 hours, without lifting the lid too often, until the beef is cooked through and the chili is piping hot and bubbling around the edges. Before serving, stir again so the tomato sauce, diced tomatoes, pinto beans, Old El Paso* chopped green chilies, chili powder and cumin are well combined with the tender beef top round steak, onion and garlic.
